Breakfast Burritos with Tofu Scramble & Salsa

Ingredients

• 1 tbsp vegetable oil (for cooking tofu scramble)
• 1/4 medium onion (diced)
• 2 large potatoes (peeled and diced)
• 12 oz extra firm tofu (drained)
• 1/2 tsp black salt (kala namak) (for egg-like flavor)
• 1/2 tsp turmeric (for color)
• 12 oz soyrizo (Reynaldo's, Trader Joe's, or El Burrito brand)
• 1/2 medium onion (diced)
• 1 small red bell pepper (diced)
• 1 whole jalapeño (diced)
• 6 whole mushrooms (sliced)
• 2 whole jalapeños (halved for roasting)
• 2 medium tomatoes (halved for roasting)
• 4 medium tomatillos (halved for roasting)
• 2 cloves garlic cloves (minced)
• 1/4 medium onion (optional, for additional depth)
• 1 tbsp vegetable oil (for roasting vegetables)
• 3 tbsp water (to speed up roasting)
• 1/2 tsp salt (to taste)
• 5 12-inch flour tortillas (for wrapping)

Instructions

1. 1

   Heat 1 tbsp vegetable oil in a skillet over medium heat. Add the diced 1/4 onion and cook until softened, about 2-3 minutes.

2. 2

   Add diced potatoes to the skillet and cook until golden and crispy, about 8-10 minutes, stirring occasionally.

3. 3

   Crumble the drained tofu into the skillet with the potatoes. Add black salt and turmeric, stirring well to combine, and cook for another 3-4 minutes until the tofu is heated through.

4. 4

   In a separate skillet, cook the soyrizo according to package directions. Add the diced 1/2 onion, red bell pepper, jalapeño, and sliced mushrooms, cooking until all vegetables are tender, about 5-7 minutes.

5. 5

   For the salsa, cut the 2-3 jalapeños, tomatoes, and tomatillos in half. Roast them on a skillet or nonstick pan with a little oil until fully cooked, about 5-7 minutes, adding a few tablespoons of water to speed up cooking.

6. 6

   Add the cooked salsa vegetables to a blender with the 2-3 garlic cloves and pulse until you reach the desired consistency.

7. 7

   Season the salsa with salt to taste.

8. 8

   Warm the flour tortillas in a dry skillet or over an open flame for about 30 seconds per side.

9. 9

   Assemble the burritos: Place a tortilla on a flat surface and add a portion of tofu scramble and potatoes, soyrizo and veggies, and top with fresh salsa. Fold in the sides and roll tightly.

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